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Overnight Mexican Tortilla Lasagna: A Hug in a Dish

There are some dishes that, when they land on your table, feel like a warm embrace. This Overnight Mexican Tortilla Lasagna is one of them. I remember the first time I made it; it was for a busy weeknight when the thought of cooking anything complex felt utterly daunting. The beauty of this recipe is that it does most of its work while you sleep, allowing you to assemble a truly comforting and flavorful meal with minimal fuss. The layers of tender tortillas, savory filling, and melty cheese baked to perfection is something that always brings smiles to my family’s faces, and I suspect it will do the same for yours.

Recipe Overview

Here’s a quick glance at what you need to know for this delightful dish:

Prep Time: 35 minutes (does not include overnight refrigeration)
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes (plus at least 8 hours refrigeration)
Servings: 6
Yield: 1 (13×9-inch) casserole
Dietary Type: Adaptable (can be vegetarian)

Ingredients

Gather these components to create your culinary masterpiece:

1/2 lb extra lean ground beef (optional, but delicious if using)
1 cup chopped Italian plum tomato (about 3 medium tomatoes)
1 cup zucchini, julienne-cut (about 2 inches long, 1/4 inch wide and 1/4 inch thick)
1/2 cup finely chopped green onion
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can Old El Paso enchilada sauce
1 (8-ounce) container nonfat sour cream
1 teaspoon Old El Paso Less Sodium Taco Seasoning Mix (from a 1 oz. pkg.)
8 (6-inch) corn tortillas, halved
6 ounces shredded reduced-fat cheddar cheese
1/3 cup chopped fresh cilantro, for garnish

Equipment Needed

You’ll find these tools helpful in bringing this recipe to life:

A large nonstick skillet
A medium mixing bowl (two are useful)
A 13×9-inch (3-quart) glass baking dish
Nonstick cooking spray
Aluminum foil
Measuring cups and spoons
A sharp knife and cutting board

Instructions

Follow these steps carefully for a layered flavor sensation:

Begin by preparing your baking dish. Spray a 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. This essential step prevents sticking and ensures easy serving later.
If you’re using ground beef, brown it in a medium nonstick skillet over medium-high heat for 5 to 7 minutes, or until it is thoroughly cooked. Be sure to stir frequently while it cooks. Once browned, drain off any excess fat.
In a medium bowl, combine the chopped tomatoes, julienned zucchini, chopped green onion, and drained and rinsed black beans. Mix these fresh ingredients together well.
Stir the cooked ground beef (if using) into the vegetable and bean mixture.
Now, it’s time to prepare the sauce. Reserve 1/3 cup of the Old El Paso enchilada sauce and set it aside for later. In a separate medium bowl, combine the remaining Old El Paso enchilada sauce, the nonfat sour cream, and the Old El Paso Less Sodium Taco Seasoning Mix. Mix this until it’s smooth and well combined.
To begin layering, spoon 2 tablespoons of the enchilada sauce mixture (the one you just made with sour cream) into the bottom of the sprayed baking dish. This thin layer of sauce will help the tortillas soften and prevent them from sticking to the dish.
Next, arrange 8 tortilla halves over the sauce, ensuring they overlap as necessary to create a complete base.
Spoon half of the vegetable-bean mixture (which may include the ground beef) evenly over the layer of tortillas.
Sprinkle 1/2 cup of the shredded reduced-fat cheddar cheese over the vegetable-bean layer.
Spoon half of the remaining enchilada sauce mixture over the cheese. You’re building flavor with each layer!
Repeat the layers: add the remaining tortilla halves, followed by the rest of the vegetable-bean mixture.
Reserve 1/2 cup of the shredded cheddar cheese for the topping. Now, spoon the remaining sauce mixture over the second vegetable-bean layer.
Top the entire dish with the reserved 1/3 cup of Old El Paso enchilada sauce that you set aside earlier.
Cover the baking dish tightly with foil. This is crucial for the overnight refrigeration process.
Refrigerate the covered lasagna for at least 8 hours or overnight. This allows the flavors to meld beautifully and the tortillas to soften perfectly.
When you’re ready to bake, preheat your oven to 375°F (190°C).
Bake the casserole, covered with foil, for 30 to 35 minutes, or until it is thoroughly heated through.
Uncover the baking dish.
Sprinkle the reserved 1/2 cup of cheddar cheese over the top of the lasagna.
Bake, uncovered, for an additional 5 minutes, or until the cheese is completely melted and beautifully golden.
Let the lasagna stand for 5 minutes before serving. This brief resting period allows the layers to set, making it easier to cut and serve.
Sprinkle generously with chopped fresh cilantro just before serving for a burst of fresh, vibrant flavor.

Expert Tips & Tricks

To elevate your Overnight Mexican Tortilla Lasagna experience, consider these professional insights:

Vegetarian Powerhouse: This dish is incredibly forgiving and just as delicious, if not more so for some, when the ground beef is omitted. The combination of beans, vegetables, and the zesty enchilada sauce provides plenty of flavor and substance.
Tortilla Softness: The overnight refrigeration is key to achieving the perfect texture. The liquid from the sauce and filling gently softens the corn tortillas, allowing them to meld into a tender, lasagna-like consistency rather than remaining stiff. If you’re in a real pinch for time, a shorter refrigeration of at least 4 hours will still yield good results, though the textures might be slightly less integrated.
Spice Level Control: The Old El Paso enchilada sauce and taco seasoning mix provide a pleasant warmth. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a dash of hot sauce to the sour cream mixture. Conversely, if you’re sensitive to heat, ensure you’re using a mild enchilada sauce.
Cheese Choices: While reduced-fat cheddar is specified, feel free to experiment with other cheeses that melt well, such as a Monterey Jack, Pepper Jack for a bit of heat, or even a Mexican blend. Just ensure you have about 6 ounces in total.
Zucchini Prep: Julienne-cut zucchini can be time-consuming. For a quicker approach, you can use a box grater on the large holes, but be mindful that this might release more moisture. Squeezing out any excess liquid from grated zucchini can be beneficial.

Serving & Storage Suggestions

This lasagna is best served hot, straight from the oven, after its brief resting period. It’s a complete meal on its own, but it pairs wonderfully with a side of Mexican rice, a crisp green salad with a lime vinaigrette, or some guacamole and salsa for extra dipping pleasure.

For storage, cover any leftovers tightly with plastic wrap or aluminum foil, or transfer them to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

To reheat, individual portions can be gently warmed in the microwave. For larger portions, you can reheat the entire dish in a 350°F (175°C) oven, covered with foil, for about 15-20 minutes, or until heated through.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and brands used, here is an estimated breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	334.4 kcal
Total Fat	8.9 g	13%
Saturated Fat	4.7 g	23%
Cholesterol	42.7 mg	14%
Sodium	699 mg	29%
Total Carbohydrate	39.2 g	13%
Dietary Fiber	8.1 g	32%
Sugars	7.8 g	31%
Protein	25.4 g	50%

Note: This information is an estimate and is based on the ingredients listed. The percentage of Daily Value is based on a 2,000-calorie diet.

Variations & Substitutions

This recipe is a fantastic canvas for your culinary creativity:

Gluten-Free Option: Ensure your corn tortillas are certified gluten-free. Many brands are naturally gluten-free, but it’s always wise to check the packaging.
Protein Swap: If you’re not a fan of ground beef, consider using ground turkey or shredded chicken seasoned with taco spices. For a plant-based version, use crumbled firm tofu or lentils as your protein base, seasoned similarly.
Vegetable Variety: Feel free to add other finely chopped vegetables to the filling, such as bell peppers (any color), mushrooms, or even some corn kernels.
Cheese Blend: Experiment with different cheese combinations. A sprinkle of cotija cheese for a salty, crumbly finish, or queso fresco for a milder flavor, can be wonderful additions.
Sauce Spice: If you enjoy a spicier kick, try using a hot enchilada sauce or adding a finely minced jalapeño (seeds removed for less heat) to the vegetable mixture.

FAQs

Q: Can I make this lasagna ahead of time without refrigerating it overnight?
A: Yes, you can assemble it and refrigerate it for at least 4 hours, but overnight refrigeration allows the flavors to meld best and the tortillas to soften completely.

Q: What if I don’t have Italian plum tomatoes?
A: You can substitute with other ripe tomatoes, such as Roma tomatoes. Just ensure they are chopped to a similar size.

Q: Can I freeze this lasagna?
A: It’s generally best to bake the lasagna and then freeze any leftovers. Freezing the unbaked, refrigerated lasagna can sometimes affect the texture of the tortillas upon thawing and reheating.

Q: My tortillas are tearing when I try to cut the lasagna. What did I do wrong?
A: This usually happens if the lasagna isn’t fully baked or hasn’t had a chance to rest. Ensure it’s thoroughly heated and allow the 5-minute resting period after baking. If the tortillas are still too firm, they might need a bit more liquid or a slightly longer baking time.

Q: Is it really okay to skip the ground beef?
A: Absolutely! Many people prefer the vegetarian version as the richness comes from the beans, vegetables, and the creamy, flavorful sauce. The optional ground beef simply adds another layer of savory depth.

Final Thoughts

This Overnight Mexican Tortilla Lasagna is more than just a recipe; it’s an invitation to slow down, enjoy the process, and savor the delicious results. It’s the kind of dish that makes weeknights feel special and potlucks a guaranteed success. I encourage you to give it a try, and don’t be afraid to make it your own with the suggested variations. I’d love to hear how it turns out for you! Enjoy every comforting, cheesy, flavor-packed bite.

Overnight Mexican Tortilla Lasagna Recipe